This recipe is adapted from page 14 of my Gluten-Free, Plant-Based Cookbook.

These gluten-free crepes make an elegant addition to any brunch, and the chocolate sauce is sure to please!


¾ cup buckwheat flour
½ tsp. baking powder
1 tbsp. ground chia seeds
1 cup non-dairy milk
2 tbsp. maple syrup
1 tbsp. vegetable oil
Coconut oil for cooking

Chocolate Hazelnut Sauce
2 tbsp. hazelnut butter
1½ tbsp. cocoa powder
¼ cup non-dairy milk
1-2 tbsp. maple syrup


Sift together buckwheat flour, baking powder and chia seeds in a large bowl.

In another bowl combine milk, maple syrup and oil.

Whisk wet ingredients into dry ingredients until you have a smooth pancake-like batter. Let sit 5 minutes.

Heat skillet over medium high heat. (I’m using this at 325 degrees)

Once skillet is ready, melt ½ tsp. of coconut oil in pan.

Pour ⅓ cup batter into prepared skillet. Using the back of a spoon, spread batter out thinly. Cook 2 minutes.

Gently loosen the sides of crepe before attempting to loosen the body of the crepe.

Flip and cook for an additional 1 minute.

Remove from pan and roll up into a wrap.

Oil pan once again and continue with remaining wraps adding more milk by the tablespoon as needed to help keep batter thinned out.

Prepare chocolate sauce by combining ingredients in a blender and adding in enough milk until you have a thin spreadable sauce.

To serve, spread each crepe with a thin layer of chocolate sauce and top with sliced bananas.

Roll up and serve with fresh fruit and more chocolate sauce.

Makes 6 to 8 crepes

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